Pollo Oreganata (Chicken And Vegetables Roasted With Oregano)

• 1 whole chicken breast
• 3 small Yukon Gold potatoes
• 1 small onion
• 2 ribs celery
• 1 bulb fennel
• 1 large carrot
• 2 cloves garlic, minced
• 11/2 tablespoons oregano
• 3 tablespoons EVOO
• 1/4 cup dry white wine
• Salt and freshly ground black pepper to taste.
• 1/4 cup grated pecorino romano

1. Heat the oven to 375 degrees.
2. Split the chicken breast in half. Cut each half in 4 pieces of equal size for even roasting.
3. Cut the fennel in half. Cut each half in 4 wedges.
4. Cut the onion in half. Cut each half in 4 wedges.
5. Cut the celery in 2 inch strips.
6. Cut the carrot in half. Cut each half in 2 inch strips.
7. Put all of the ingredients in a baking ban.
8. Add the EVOO, oregano, some of the pecorino, salt and pepper to taste and toss to coat every thing well.
9. Spread the ingredients evenly in the pan with the chicken pieces on top skin side up.
10. Pour the wine into the bottom of the pan.
11. Sprinkle the pecorino and a bit more oregano evenly over the top of all the ingredients.
12. Cover tightly with aluminum foil.
13. Bake for about 20-25 minutes.
14. Remove the pan from the oven.
15. Raise the oven temperature to 425.
16. Remove the aluminum foil. Be careful of the steam that will be released.
17. Put the pan back in the oven until the chicken and vegetables are golden brown, about 15 minutes.
18. Arrange the chicken and all the vegetables on a platter and top with the pan juices. If you want a thicker sauce put the pan juices in a pan over a high flame and simmer until reduced by half.
19. Serve immediately.

chicken breast, potatoes, onion, celery, fennel, carrot, garlic, oregano, evoo, white wine, salt, pecorino romano

Taken from www.epicurious.com/recipes/member/views/pollo-oreganata-chicken-and-vegetables-roasted-with-oregano-50138654 (may not work)